Love your leftovers
Use up stale hot cross buns with this twist on french toast
Use up stale hot cross buns in French toast
Hot cross french toast
20 MINUTES | SERVES 2 | EASY
eggs 2 large
soft light brown sugar 1 tbsp vanilla extract 1 tsp ground cinnamon or mixed spice a pinch whole or semi-skimmed milk 50ml
orange 1 large, zested
hot cross buns 2 stale, split
icing sugar 2 tsp, plus a dusting to serve Cointreau or Grand Marnier 2 tsp (optional)
butter 1 tbsp, for frying
1 Beat the eggs, brown sugar, vanilla, spice, milk and orange zest in a shallow bowl with a pinch of salt. Put the hot cross bun halves into the mixture, turning and pressing down until completely covered, and leave to soak for 5-10 minutes or until soft but not completely collapsing.
2 Meanwhile, remove the remaining peel and pith from the orange using a small serrated knife, then remove the segments leaving the skins behind. Put the segments into a bowl with any juices. Sprinkle over the sugar and Cointreau (if using) and leave to macerate.
3 Melt the butter in a frying pan over a medium heat until foaming. Remove the bun halves from the egg mixture, allow any excess egg to drip off for a second, then fry in the butter for 2-3 minutes on each side until golden and crisp. Serve on plates, topped with the orange pieces, and a little more icing sugar, if you like.
PER SERVING 399 kcals | fat 15.9G saturates 7.1G | carbs 48.1G | sugars 30.8G fibre 2.5G | protein 13.5G | salt 0.5G
Omagazine.com
• Check out our hot cross bun bread and butter pudding, and more Easter baking ideas on Omagazine.com